Root Vegetables

'Tis the season for root vegetables. As their name implies, root veges are the edible root of a plant. Pictured here is a rutabaga. Other popular root veges are turnip roots, beets, red radishes, daikon radishes, and the more popular carrots and potatoes. They keep well after harvest when stored in a cool, dry place.

Try mixing and pan roasting a variety of roots. Simply peel and dice, add salt and pepper, and toss in olive oil. Add to roasting pan and cook at 400 degrees for about 45-50 minutes, or until tender. Great side dish with greens and main course.

Move Over Jif

Move over Jif. Mom has a new peanut butter. Fresh ground peanuts. Just like a soft-serve ice cream machine, it's as easy as flippng a switch and filling the cup. These machines are new to the Dining Hall at NCSU and are also at Whole Foods. I simply could not believe the taste. Really, you should try it.

Fall is the season for peanuts. Whether roasted, boiled, or ground into peanut butter, peanuts are loaded with antioxidants and monounsaturated fats (the good fats), which protect against heart disease. According to my source, "100 Best Health Foods", peanuts also have amino acids to boost mood and brain function. No wonder peanut butter is one of my "feel good" foods.

Bok Choy Recipe

First time ever cooking bok choy and here it is! Very easy to prepare and goes great with stir fried beef and cheesy rice. Mmm! How do I do all that I do? Well, first I washed the bok choy and diced it like you see here. Then, I took out my fam-favorite iron skillet, and added 1 tbsp olive oil, 1/4 tsp ginger, and 1/4 minced garlic (since I didn't have fresh). Then, I heated the oil, added the bok choy, along with another tbsp olive oil, and stir fried for a little over a minute. Then, I added 1/4 cup chicken broth, covered and simmered for another couple of minutes. Just look at that color...delicious and nutritious!

Bok Choy

If you like cabbage you should try its Chinese cousin, bok choy. It can be eaten raw in salads, or in soups and stir fries. Simply remove the leaves from the stalks and cut the stalks into pieces before cooking. It has a mild flavor and only 10 calories for a half cup when served raw. 10 calories? That's right, 10 calories! Good and good for you because it's also loaded with Vitamins A and C, calcium, and beta carotene, those powerful cancer-fighting agents.

Pictured here is bok choy fresh from the fields. Notice the white stalks, and the leaves are firm and green. Bok choy will stay fresh when stored in plastic bag in refrigerator for 3 days.

Developing Healthy Eating Habits

I was making my list for my weekly trek to the grocery store when I asked my 8-yr-old if there was anything in particular that she wanted. Much to my surprise she asked for nectarines. "When did you start eating nectarines?" I asked. "At school," she answered, and she proceeded to tell me what they looked like and how they tasted. Hmmm....that healthy snack program at her school is working.

Homemade Marinara Sauce

Now that fall is here bringing chilly fall nights, it's time for comfort foods like soups, chilis, and marinara-covered pasta bakes. Here's a recipe from my sister-in-law for Everyday Marinara Sauce. It yields 6 cups and can be prepared in a little over an hour, refrigerated for 5 days, and frozen for up to 2 months, making it quick and easy to throw together a meal when you're in a hurry. Simply pour over cooked noodles and grilled chicken breast, add a salad and voila! Simple and delicious, and the sauce is only 70 calories per 1 cup serving.

Ingredients -
12 medium tomatoes (Roma tomatoes recommended, but any variety would do), or 5 cups jarred diced or strained plum tomatoes (no salt or sugar added)
1 tbsp olive oil
4 garlic cloves, chopped
1 medium white onion, diced
2 medium carrots, peeled and diced
2 celery ribs, diced
1 tbsp tomato paste
2 sprigs fresh oregano without stems (about 2 tbsp leaves), or 1 tsp dried oregano
8 basil leaves, or 1 tsp dried basil
1/8 tsp red chile flakes, optional
1 tbsp raw honey
salt and fresh ground black pepper, to taste

Instructions-
Bring a pot of water to a boil over hight heat. In a large bowl, prepare an ice bath. Immerse tomatoes into boiling water for 1-2 minutes or until skins begin to come off. Remove tomatoes with a slotted spoon and immerse into ice bath for about 1 minute or until cooled.

Once cooled, remove tomatoes from ice bath and remove skin, which will peel off easily. Slice tomatoes in half, scoop away core and seeds. Coarsely chop tomatoes and place into a bowl.

In a medium saucepot, heat oil over medium-high heat. Add garlic, onion, carrots, and celery and saute until onion becomes translucent and vegetabkes are softened. Add tomatoes, tomato paste, oregano, basil, and chile flakes, if desired, and cook, stirring frequently, until sauce comes to a boil. Reduce heat to medium-low and simmer for 45 min - 1 hr, stirring occasionally.

Remove saucepot from heat and carefully puree mixture with a hand blender or in a food processor until smooth. Add honey and season with salt and pepper. Mix well.

Ladle mixture into resealable containers, let cool to room temperature, cover, and refrigerate. Use within 5 days, or freeze for up to 2 months.

Website Now Up and Running

It's here, and it's official. I've not been blogging as much lately because I've been (along with help from hubby) creating a website for Wise Farms and working on a new venture with my brother. We have partnered to create The Wise Choice, a service that delivers fresh produce straight from the farm to you. We are looking for people interested in joining us as Coordinators to oversee distribution. Comment for more info...in the meantime check out the website and online store at  http://www.wise-farms.com/